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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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The art of giving Relais & Châteaux with our CRÉATION Gift vouchers and Gift boxes. If you want to spend a magical evening in stunning surroundings in absolute tranquility or enjoy a gourmet dinner at a restaurant of one of our Grands Chefs, there are more than 300 Relais & Châteaux properties awaiting the lucky receipients of this gift, to offer them a truly memorable experience.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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Ristorante Enoteca Pinchiorri.

Restaurant of a Grand Chef Relais & Châteaux in town. Italy,Florence

Annie Féolde, Italo Bassi et Riccardo Monco

Ristorante Enoteca Pinchiorri Florence I-50122

My parents, who spent their entire lives working at the Négresco in Nice, taught me all about the two main sides to a life spent serving the public: the huge pleasure you gain from contact with people and the equally huge sacrifice you make in terms of your private life.

That is precisely why I did everything I could to avoid the profession. But I changed my mind when I met Giorgio Pinchiorri in Florence. An aficionado of French and Italian wines, he needed some food to accompany his fine cellar …

And it is that modest role which led me on the path to becoming the first woman in Italy to win three Michelin stars. In other words, I am self taught and proud to be so, and a fervent follower of the recipes and traditions of Italy which I have collected and practised over the 40 years I have spent in the capital of Tuscany.

My cuisine is Italian, based on local ingredients, and I use modern techniques to make the best of their flavour and to really make them a hugely pleasurable experience.

What was your most moving culinary experience?

First at La Bonne Auberge, in Antibes, where the owner would gracefully do the rounds of the tables, a shawl over her shoulders. Later at Le Moulin de Mougins – where I met the Troisgros brothers. On first appearance, Roger Vergé would seem to be away in a dream and yet he would keep impeccable control over the cuisine and the evening itself. Someone really to learn from!

Finally I recall an evening at La Tour d'Argent, where Claude Terrail hosted a Traditions et Qualité dinner as only he knew how, making us feel just like royalty!

Your best piece of advice for amateur chefs?
Even though I find this hard to do myself, I am all in favour of planning just one dish so that you have time to sit and chat with your guests.